Chinese Desserts

Scandinavian Rosettes

I thought these pastries (炸糖環) were Chinese traditional stuffs only. You know, those thin and crispy deep fried cookies that are served during Chinese New Year. One day, I saw the cookie making tools on sale at Amazon.  It was called Rosette Iron and was only $5 (CDN)! I quickly ordered that online of course (yay…something new for me to play with).  After some research I found out that these rosettes were traditional Scandinavian cookies made during Christmas time.  They were dusted with powdered sugar before serving. According to Wikipedia, “the Malaysian version includes coconut milk in addition to flour, sugar and eggs, similar to the Sri Lankan kokis”. In the article “糖環與蜜蜂竇”, 林金城has even gone further to explain the difference between Chinese and Malaysian cookies. Another article (written in Chinese) shows lots of pictures about how the Hakkas from a village in Shaoguan, Guangdong get prepared for Chinese new year. Their cookies were all shaped by hands. Wow. Great history lesson learned.

一直以來,EC以為在過年時吃到的糖環只是中國傳統小吃,直至一天偶然在Amazon看到炸糖環的鐵模,才五元(加幣)!於是EC便立刻訂購一套回家。這些鐵模叫Rosette Iron,在綱上搜尋一番EC才了解到糖環(rosettes)源自北歐挪威及瑞典地區,是當地的聖誕傳統小吃,一般以糖霜洒面伴食。根據Wikipedia記載,馬來西亞的”蜂窩餅“除了使用麵粉、糖和蛋外,亦添入椰漿,與斯里蘭卡的糖環kokis十分相似。林金城亦在糖環與蜜蜂竇一文中詳細地解釋了廣州糖環與馬來西亞蜜蜂竇的關係。另一篇文章則圖文並茂地記錄廣東韶關丹霞山的客家村民如何預備過年,糖環都是村民們親手捏製的,EC讀過後也增進了不少歷史知識,大家有興趣也可一看。


 

Scandinavian Rosettes
脆炸糖環 (賀年小吃)

Ingredients

1 cup all purpose flour
2 Tbsp granulated sugar
1/4 tsp salt
1 cup milk, room temperature (I used coconut milk)
2 eggs, beaten
1/2 tsp vanilla extract
Oil for deep frying

材料

中筋麵粉 1杯
細砂糖 2湯匙
鹽 1/4茶匙
牛奶(室溫) 1杯 (EC改用椰奶)
蛋(打散) 2隻
雲尼拿油 1/2茶匙
熱油 一鍋

Directions 做法

Sift together the flour, salt and sugar in a large bowl and whisk well. Add in the eggs, milk and vanilla. Whisk until smooth. Strain mixture to get rid of any lumps.
麵粉、鹽、糖放大碗中拌匀,加入蛋、牛奶和雲尼拿油用蛋拂混合成順滑稀麵漿,過篩一次備用。

In a wok or deep pan, heat oil to 350°F/180°C. Immerse the iron in the hot oil for 2 minutes
燒熱一鍋油至350°F/180°C,將模具放入油中加熱兩分鐘。

Drip off excess oil and blot lightly with paper towels. Submerge the iron into the batter until it comes about 3/4 of the way up the iron. Do not let the batter go over the iron or the rosette will be trapped.
浸熱的模具滴乾油,印在廚房紙上吸去多餘油份,再浸入粉漿中,只能浸到模具的八分高度,粉漿不可蓋過模具,否則糖環將會無法脫出。

Submerge the iron in hot oil again. The rosette should release itself from the iron in about 15 seconds or so. Keep frying until the rosette is golden brown. Remove rosette with a fork or a pair of chopsticks then let drain on paper towels. Reheat iron in oil for 10 seconds before dipping into the batter again. Continue frying with the rest of the batter. Let cool completely before serving.
把模具再次浸入熱油中,糖環大約會在十五秒後自動從鐵模中飛脫出來,繼續小火炸至金黃色後用叉或筷子撈起,放在廚房紙上吸走多餘的油份,將模具重新浸回熱油中加熱十多秒後可重覆以上步驟直至用完粉漿,糖環放涼後可食用。

Make sure the batter doesn’t cover the top part of the iron or else the rosette won’t be able to slip off the iron.
切記粉漿不可蓋過模具,否則糖環無法脫出。

The first few ones were usually a test batch. It took me some time to get the hang of it. This one was too brown.
EC試幾次後才掌握到技巧,這個過焦了。

Recipe adapted from 食譜參考 King Arthur Flour

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